Radish Salad With Parsley Chopped Eggs Recipes

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PARSLEY SALAD WITH FENNEL AND HORSERADISH



Parsley Salad With Fennel and Horseradish image

I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.

Provided by Alison Roman

Categories     easy, salads and dressings, appetizer, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

2 fennel bulbs, thinly sliced
1 large bunch parsley, tender stems and leaves
1/4 cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Steps:

  • Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
  • Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

RADISH SALAD WITH PARSLEY & CHOPPED EGGS



Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Vegetable Salads

Yield 8

Number Of Ingredients 8

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Steps:

  • Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  • When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g

EGG SALAD WITH BACON AND HORSERADISH



Egg Salad With Bacon and Horseradish image

Make and share this Egg Salad With Bacon and Horseradish recipe from Food.com.

Provided by iris5555

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

12 hard-boiled eggs, peeled and chopped
6 celery ribs, chopped
5 scallions, sliced (white part and 2 inches of green)
12 ounces bacon, cut into 1-inch squares, cooked crisp and drained
2 tablespoons caraway seeds
3 -4 tablespoons prepared white horseradish, drained
1 cup mayonnaise
salt & freshly ground black pepper, to taste
1/4 cup chopped fresh parsley

Steps:

  • Gently combine the eggs, celery, scallions, bacon and caraway seeds in a medium sized bowl.
  • Mix the horseradish and mayonnaise and fold into the salad.
  • Season to taste with salt and pepper.
  • Garnish with parsley.

Nutrition Facts : Calories 318.8, Fat 26.6, SaturatedFat 8.8, Cholesterol 307.9, Sodium 505.2, Carbohydrate 4, Fiber 1.6, Sugar 1.5, Protein 15.2

RADISH SALAD WITH PARSLEY & CHOPPED EGGS



Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Vegetable Salads

Yield 8

Number Of Ingredients 8

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Steps:

  • Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  • When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g

RADISH SALAD WITH PARSLEY & CHOPPED EGGS



Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Vegetable Salads

Yield 8

Number Of Ingredients 8

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Steps:

  • Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  • When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g

RADISH SALAD WITH PARSLEY & CHOPPED EGGS



Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Vegetable Salads

Yield 8

Number Of Ingredients 8

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Steps:

  • Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  • When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g

RADISH SALAD WITH PARSLEY & CHOPPED EGGS



Radish Salad With Parsley & Chopped Eggs image

Crisp radishes are the star in this savory spring salad.

Provided by Allrecipes Member

Categories     Vegetable Salads

Yield 8

Number Of Ingredients 8

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Steps:

  • Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  • Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  • When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g

EGG AND RADISH SALAD



Egg and Radish Salad image

Make and share this Egg and Radish Salad recipe from Food.com.

Provided by Tinks

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb radish, cleaned, trimmed and sliced
3 hard-boiled eggs, peeled and coarsely chopped
1/2 cup sour cream
1 bunch scallion, trimmed and chopped
salt
pepper
2 sprigs fresh dill, chopped

Steps:

  • Mix all ingredients, except dill, and place in a serving bowl.
  • Dill is the garnish.

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